Skhug sauce, hot as hell

The skhug sauce comes from Yemen and is usually used to dip falafel and its flavor, apart from being hot as hell, is vaguely reminiscent of Tabasco sauce although with more consistency. In fact in Yemen it is essential to dip the jachnun in it. If we think that jachnun and skhug are taken for breakfast, it will be easier for you to understand why Yemen is one of the more conflictive areas of the Middle East. 

INGREDIENTS (to obtain  one cup / 200 ml of skhug):

• 50 grams (1.75 oz) of hot red chillies without seeds
• 6 cloves of garlic (you can remove the germ)
• 150 grams (5 oz) of coriander leaves
• 1 teaspoon black pepper
• 2 teaspoons cardamom
• A quarter teaspoon of ground cloves
• 2 teaspoons of salt
• extra virgin olive oil
• Bottled water

We have to mash all the ingredients - except the water and the oil - in a mortar until they are converted into a smooth paste (some prefer it a little thick, depending on taste). You don't have to crush them or put them through the food processor.

When we have the soft paste, slowly add a generous stream of oil (about 3 or 4 tablespoons). Let's pour this mixture into a glass and add water until it reaches 200 ml / 1 cup  (pour the water slowly because it should not be as a liquid, but as a thick sauce).

With this sauce you can bathe or dip falafel, chicken nuggets or wings or anything you can think of. In the East it is usually sold in supermarkets just as it happens with the muhammara, but come on, no point of comparison with the one made at home.